Chipotle Portobello Oven Fajitas

$10.74 recipe / $2.69 serving

I got that craving for oven fajitas the other day and just had to have ’em. I decided to switch things up a bit this time and use portobello caps in place of the chicken, and add a little smoky chipotle powder to the spice mix. These Chipotle Portobello Oven Fajitas are simply a new twist on the classic, so if you don’t want to use portobellos or don’t have chipotle powder, check out the original Easy Oven Fajitas recipe to see how to use chicken or check out the original spice mix.

There was an interesting lesson at the grocery store that I wanted to share with you. While standing in the produce section checking out the mushrooms, I noticed that they had portobello mushrooms sold in two ways: prepackaged in groups of three for $5.99, or loose mushroom caps for $6.59/lb. Portobello mushrooms are very light and fluffy, so I decided to take my chances and bag up two of the caps that were priced per pound instead of buying the package of three. And guess what? The two caps only weighed out to 0.40 pounds and cost $2.64! Had I bought three loose caps it would have cost me $3.95 compared to the prepack of three for $5.99. Long story short, look at prices closely! Compare “per item” prices to “per pound” prices to make sure you’re getting the best deal.

P.S. As long as your tortillas don’t contain lard (or other miscellaneous animal ingredients), this recipe is vegan! Woot!

FAJITAS

Instructions

Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix

Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables in a large 9x13 inch casserole dish or on a large baking sheet. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.

Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.

After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Recipe Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.

**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

The chili powder I use is made by McCormick and is mild (no spiciness). The chipotle powder, on the other hand, IS spicy, but also lends a wonderfully smoky flavor. The sugar in the fajita spice mix helps caramelize the edges of the vegetables, giving them that characteristic fajita flavor.

Next, slice two portobello caps, 2 bell peppers, and 2 yellow onions into 1/4 inch wide strips. Place the sliced vegetables in a large (9×13 inch) baking dish, or on a large rimmed baking sheet. You want the vegetables to have as much room as possible. If they’re too crowded, they will trap steam as they cook and will kind of “stew” in their own juices instead of getting nice and browned on the edges.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air. After baking, squeeze lime juice over the vegetables and top with chopped cilantro.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Hmmm, I don’t really know what you could use in their place. Peppers are a main part of the classic fajita filling, so it wouldn’t quite be the same without them. Technically you could do just about any vegetable, it just wouldn’t be very fajita-like. :)

These were rediculously good. The chipotle chili powder really made all the difference. This will definitely enter our regular meal rotation – but we’ll probably add at least one more portabella mushroom. Thanks for another excellent recipe!

We love this recipe. It’s on frequent rotation in my house. We usually only get 3 servings because we can’t stop picking at the roasting pan, but who cares? More veggies, right? Thanks, Beth, for yet another winner.

This was a great recipe! I really liked it with some avocado and sour cream. Yummy yummy! Would love to see a recipe for a portobello mushroom burger one day :) Thanks for all your great recipes! Your site has been 70-80% of my diet for the past year. :)

These were so yummy and easy! The leftover veggies were even more delicious the next day and were easily repurposed into quesadillas. I am making these again and looking forward to making burrito bowls with the leftovers.

I’m planning on making these tonight. They look really good and I’ve been looking for a way to try portobello mushrooms in a different way – this looks really good!

Tell me, do you think I could sub out the spice mixture for taco seasoning? I don’t have chipotle powder or garlic powder, but I do have seasoning. I’ll just add in the sugar and salt with it. Do you think that would work?

I could kiss you. I made this recipe this afternoon. I just ate it. It was so easy and so tasty. I used chicken thighs ( on sale) and portobellos ( loose, cheaper by the oz) and a HEB ( Texas chain of grocery store) Grill Masters, chipotle and garlic seasoning mix it was on sale for a DOLLAR and had all the ingredients in your spice mix minus sugar and cornstarch, Plus onion powder. So compared to the 7.00 bottle of chipotle powder I went with that. I can’t wait to make this again, for dinner, during the week lunches, or parties. THANK YOU ! I did add a tiny tiny bit of honey to one to make up for there not sugar. Both turned out nicely, I also used red peppers so thats probably why it didn’t need any sugar.

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »